This roasted butternut squash and kale pasta brings together the comforting sweetness of roasted squash, the earthy bite of greens, and the crunch of garlicky breadcrumbs for a wholesome yet indulgent meal.
Rich in fiber, plant-based nutrients, and heart-healthy fats, it offers balance without being heavy.
With just under an hour of cooking time, it’s a practical choice for weeknight dinners or make-ahead lunches that feel both nourishing and satisfying.
Roasted Butternut Squash Kale Pasta
Equipment
- 1 Large Baking Sheet
- 1 large pot (for boiling pasta)
- 1 colander for draining
- 1 large skillet
- 1 Sharp Knife
- 1 Cutting board
- 1 wooden spoon or spatula
Ingredients
For Roasted Butternut Squash
- 1 medium butternut squash about 3 pounds, peeled and diced into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Pasta
- 8 ounces farfalle bowtie pasta
- 2 tablespoons olive oil plus extra for drizzling
- ½ cup panko breadcrumbs
- 3 cloves garlic minced
- 1 red finger chili pepper finely minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups curly kale chopped
- ¼ cup Parmesan cheese grated
- 2 tablespoons fresh chives minced
Instructions
- Prepare the Oven and Squash: Begin by preheating your oven to 400°F (200°C) so it’s ready when you need it. Peel the butternut squash using a sturdy vegetable peeler, then cut it in half lengthwise and scoop out the seeds. Dice the flesh into small, even ½-inch cubes. Place the cubes on a large baking sheet, drizzle with olive oil, and sprinkle generously with kosher salt and black pepper. Toss everything with your hands until each piece is lightly coated. Spread the squash into a single layer so it roasts evenly rather than steaming.
- Roast the Butternut Squash: Transfer the baking sheet to the oven and let the squash roast for 25–30 minutes. About halfway through, gently stir and flip the cubes to ensure they brown on more than one side. The goal is fork-tender centers with slightly caramelized edges, which will bring out the natural sweetness of the squash. Once finished, set aside but keep the oven warm in case you want to toast bread or reheat later.
- Cook the Pasta to Perfection: While the squash roasts, bring a large pot of water to a rolling boil. Add a generous pinch of salt to season the pasta water—it should taste like the sea. Drop in the farfalle pasta and stir occasionally to prevent sticking. Cook according to the package instructions until al dente, meaning tender but still with a slight bite. Reserve about ½ cup of the starchy cooking water before draining through a colander. Set the drained pasta aside while you prepare the topping.
- Toast Breadcrumbs for Crunch: In a wide skillet, warm two tablespoons of olive oil over medium-high heat. Scatter in the panko breadcrumbs and stir continuously, allowing them to soak up the oil and turn golden brown. This process should take around 2 minutes. The breadcrumbs should be crisp and lightly nutty, not burnt, so keep them moving in the pan. These will become the irresistible crunchy element in the finished dish.
- Infuse Flavor with Garlic and Chili: Once the breadcrumbs are nearly golden, add the minced garlic and finely chopped red chili pepper to the skillet. Stir quickly, letting the mixture sizzle for about 30 seconds. The garlic should release a rich, savory aroma while the chili adds a gentle heat. Be careful not to let the garlic brown too much, as it can turn bitter. A fragrant, slightly spicy base will form for the kale and squash.
- Wilt the Kale in the Skillet: Add the chopped curly kale directly into the skillet with the breadcrumb mixture. Stir well so the greens are coated in garlicky oil and gently season with kosher salt and black pepper. Cook for 2–3 minutes, stirring occasionally, until the kale softens and turns a deeper green. It should still retain a slight texture rather than becoming mushy. This adds freshness and a pleasant contrast to the sweetness of the roasted squash.
- Combine Pasta and Roasted Squash: Carefully fold the roasted butternut squash cubes into the skillet, mixing gently to avoid breaking them apart. Add the drained farfalle pasta as well, stirring until all the ingredients are evenly distributed. If the mixture feels a little dry, splash in a small amount of the reserved pasta cooking water to help everything come together with a silky coating.
- Finish with Cheese and Herbs: Lower the heat and sprinkle in the grated Parmesan cheese, stirring until it melts slightly and clings to the pasta. Add the fresh chives for a pop of brightness and mild onion flavor. Just before serving, drizzle a little extra olive oil over the dish to enhance richness and shine. Taste once more and adjust with extra salt or pepper if needed.
- Serve and Enjoy Immediately: Transfer the pasta to individual bowls or a serving platter. Each bite should include tender squash, chewy pasta, earthy kale, and the crunch of golden breadcrumbs. Serve warm as a hearty vegetarian main course that’s equally comforting for family dinners or elegant enough for guests.
Notes
- Sweet potatoes can be used in place of butternut squash for a slightly different flavor.
- Any short pasta shape such as penne, fusilli, or rigatoni will work well with this recipe.
- Kale can be swapped with spinach, Swiss chard, or collard greens depending on preference.
- For a vegan version, omit Parmesan and add nutritional yeast for a nutty, cheesy flavor.
- Leftovers taste great cold—toss them with a light vinaigrette for a pasta salad twist.
- A splash of reserved pasta water helps create a silky coating if the mixture feels dry.
- Roasting squash at high heat ensures caramelized edges and richer flavor.
- Fresh herbs like parsley, basil, or thyme can be added for extra brightness.
- A squeeze of lemon juice balances richness and enhances the overall freshness.
- Crispy breadcrumbs are best enjoyed fresh, so consider adding them just before serving.
Chef’s Secrets for Perfect Pasta
One of the keys to elevating this recipe is making sure each element is cooked with care before combining.
Roasting the butternut squash at high heat ensures it caramelizes, creating a naturally sweet and slightly nutty depth of flavor.
Toasting breadcrumbs in olive oil gives them a golden crunch that won’t turn soggy when mixed with the pasta.
Always salt your pasta water generously—it seasons the noodles from within and enhances every bite.
Don’t forget to reserve some pasta cooking water, as its starchiness is the secret to bringing all the flavors together in a silky finish.
Finally, balance the richness with fresh herbs or a drizzle of lemon juice if you enjoy a brighter note.
Serving Suggestions and Pairing Ideas
This pasta makes a fulfilling stand-alone meal, but it also pairs beautifully with lighter sides to round out the table.
A simple green salad with a tangy vinaigrette cuts through the richness of the squash and cheese.
Crusty bread or garlic toast complements the crunchy breadcrumbs and helps soak up any flavorful bits left on the plate.
For a more complete dinner, pair it with roasted chicken, grilled salmon, or baked tofu to add extra protein.
A chilled glass of white wine such as Sauvignon Blanc or a sparkling water with lemon also makes a refreshing pairing.
Storage Tips and Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The pasta will hold its flavor and texture well but may absorb some of the dressing, so a light drizzle of olive oil or a splash of lemon juice before reheating will revive it.
To reheat, use a skillet over medium heat with a touch of water or broth, stirring until warmed through.
The microwave works as well, though it may soften the breadcrumbs slightly.
If you prefer enjoying it cold, this pasta doubles as a hearty salad—just add a spoonful of vinaigrette or extra herbs for brightness.
Frequently Asked Questions
1.Can I make this dish vegan?
Yes! Simply omit the Parmesan and replace it with nutritional yeast or a dairy-free cheese alternative. The result will still be creamy, savory, and satisfying.
2. Can I prepare the squash ahead of time?
Absolutely. You can roast the squash a day or two in advance and refrigerate it in an airtight container.
When ready to cook, just warm it briefly in the skillet with the kale and breadcrumbs before adding the pasta.
3. What pasta shapes work best?
While farfalle is fun and holds the squash well, any short pasta with ridges or curves—like penne, fusilli, or orecchiette—will catch the breadcrumbs and sauce beautifully.
4. Can I make it spicy or mild?
Of course. The red chili pepper provides gentle heat, but you can reduce the amount for a milder version or add more if you enjoy extra spice.
A pinch of red pepper flakes is also a great option.
5. Does this dish work for meal prep?
Yes, it’s meal-prep friendly. Store in portioned containers and enjoy for quick lunches or dinners throughout the week.
For best results, keep the crispy breadcrumbs separate until serving so they stay crunchy.
